Ingredients
1 package (8 oz) tempeh
1 cup sliced mushrooms
2–3 tbsp olive oil
For the maple mustard sauce:
2 tbsp Dijon mustard
2 tbsp grainy mustard
2 tbsp pure maple syrup (or agave)
1/4 cup white wine (or apple cider vinegar)
1 tsp garlic salt
Instructions
- Slice the tempeh into thin strips or cubes.
- Heat 1–2 tbsp olive oil in a skillet over medium heat. Cook tempeh until golden brown on both sides, 5–7 minutes. Remove and set aside.
- In the same skillet, add remaining oil and sauté mushrooms until golden and tender.
- Whisk together Dijon mustard, grainy mustard, maple syrup, white wine (or apple cider vinegar), and garlic salt.
- Return tempeh to the skillet with mushrooms. Pour sauce over and stir.
- Simmer 3–5 minutes until sauce thickens and coats everything.
- Serve warm with rice, quinoa, or salad.
Notes
Add onions or bell peppers for extra vegetables.
Swap white wine with orange juice for a sweeter sauce.
Add chili paste or hot mustard for heat.
Include smoked paprika for a smoky twist.
Can bake instead of sautéing at 375°F (190°C) for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
